Almonds ‘n’ Dates Cinnamon Shortbread Cookies
Our take on the classic shortbread cookie. These cookies feature Almond Pulp from your Almond Cow, are naturally gluten-free and dairy-free and are perfectly crunchy with a sweet and subtle nutty flavor! Keep them simple or add some fresh chia jam for a sweet twist.
PREP TIME: 30 MINS
SERVINGS: 6-8
Instructions
- Prepare Almonds ‘n Dates milk in the Almond Cow machine. Remove pulp from the filter basket.
- In a large bowl, add vegan butter, sugar, vanilla extract, and almond extract. Using a handheld electric mixer or a stand mixer, cream together. Add pulp, then cream together again.
- Add flour, cornstarch, cinnamon, baking powder, and salt. Fold together until evenly combined.
- Using clean hands, shape the dough into a round block. Tightly cover in plastic wrap, then chill in the refrigerator overnight (or in the freezer for 4 hours).
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Remove dough from the refrigerator (or freezer) and place onto a floured surface. Roll the dough into a 1⁄2-inch thick sheet. Dip a cookie cutter in flour, dusting the interior and exterior. Press the cookie cutter into the dough, creating a cookie. Transfer to the baking sheet. Repeat until all of the dough has been used.
- Bake cookies for 22-25 minutes or until golden brown. Remove from the oven and let cool on the baking sheet. Enjoy!
Ingredients
- 1 cup vegan butter
- 1 cup sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1⁄2 cup pulp from Almonds ‘n Dates Milk Medley
- 3 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp cinnamon
- 1⁄4 tsp baking powder
- 1⁄2 tsp salt
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